Description

Pistachio Coconut Macaroons are a delicious twist on the classic coconut macaroon, combining the rich, nutty flavor of pistachios with the sweet, chewy texture of coconut. These cookies are naturally gluten-free, easy to make, and perfect for gifting or enjoying as a sweet treat.

Ingredients

2 cups shredded sweetened coconut
½ cup shelled pistachios, finely chopped
2 large egg whites
⅓ cup granulated sugar
1 tsp vanilla extract
¼ tsp almond extract
¼ tsp salt
Optional: Melted chocolate for dipping or drizzling

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Instructions

Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
Mix the dough: In a large bowl, combine shredded coconut, chopped pistachios, sugar, salt, and extracts (vanilla and almond).
Beat the egg whites: In a separate bowl, beat egg whites on medium speed with a hand mixer or stand mixer until stiff peaks form (about 2-3 minutes).
Fold together: Gently fold the egg whites into the coconut and pistachio mixture, being careful not to deflate the egg whites.
Shape the macaroons: Scoop out small portions of the mixture, about 1-2 tablespoons each, and form them into little mounds. Place them onto the prepared baking sheet.
Bake: Bake for 18-22 minutes or until the edges are golden brown and the macaroons are set.
Cool: Allow the macaroons to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Optional chocolate dip: If desired, melt chocolate and dip the bottoms of the cooled macaroons or drizzle chocolate over the tops. Allow the chocolate to set before serving or storing.

Notes

Variations: Add more nuts like almonds, walnuts, or cashews for added texture and flavor.Flavor Twist: Experiment with different extracts like hazelnut or pistachio extract for a richer flavor.Chocolate Coating: Dark, milk, or white chocolate works beautifully for dipping or drizzling over the macaroons.